Matt Moran reveals details of Smoke rooftop bar at Barangaroo House

Sea urchin and orange jam toasted sandwich.
Sea urchin and orange jam toasted sandwich. Photo: Supplied

As Matt Moran gears up to launch Barangaroo House on December 15, details have emerged about the much-anticipated venue's rooftop bar, Smoke.

Where there's Smoke there's a focus on local craft distillers, a 400-bin wine list pulled together by sommelier John Paul Wilkinson and cocktails with garnishes sourced from hanging gardens surrounding the three-level establishment.

Barangaroo House head chef Cory Campbell's bar menu includes caviar, tinned anchovies, smoked-brisket doughnuts, spiced chicken skin skewers and an orange jam and sea urchin toasted sanger.

Tinned white anchovies on the menu at Smoke.
Tinned white anchovies on the menu at Smoke. Photo: Supplied

"It's fun finger food for a place that will be stylish, vibrant and alive," Campbell said in a statement.

The rooftop, with its harbour and city skyline views, can accommodate 150 punters outdoors and a further 100 inside.

The interior is a texture party of marble, brass, timber, velvet and leather.

Smoke's spiced chicken skin skewers.
Smoke's spiced chicken skin skewers. Photo: Supplied

Smoke is set to fire on New Year's Eve, too, where a $275 ticket will sort you out with a shared menu designed by Campbell, live music, DJs and a welcome drink.

Details on the remaining two levels at Barangaroo House will be announced in coming weeks.

Barangaroo House, 35 Barangaroo Avenue, Sydney, barangaroohouse.com.au.